From the thread As Promised A&M meat vs. Pharoah Meat:
Bobwhite are the only true white meat quail... ...I know that most people agree (including myself) that bobwhites are better tasting than any coturnix, but are a pain to raise and more costly...
Can Byrdj or someone else elaborate on this? The last few months I have been lurking (and maybe asking the occasional question), I assumed I would be raising Coturnix and probably A&Ms, but if bobwhites taste so much better, why not go with them?
How MUCH longer do they take to get to eatin' size? How MUCH longer does it take for them to lay? Do they get "broody" and hatch out their own baby quail? Are Bobwhite harder to raise? (And I guess I'll have to find out if California has different restrictions on Bobwhites, too.)
For folks who are familiar with chickens and analogies, is it a case of "Coturnix is to Bobwhite as Cornish Cross is to Buff Orpington?"
Because if it is, I'd rather spend a little more time and/or money for the better flavor, especially if the Bobwhite will help raise the next generation.
I don't want to eat Frankenchicken. Are Corturnix Frankenquail?
Edited by PatS - 2/26/10 at 7:21pm